The mush takes the longest. It does give a nice flavor. Honestly there isn’t enough of it to completely cover the pie though. The recipe would need to be doubled to cover the whole thing including the base layer.
The filling does taste good. The olives are a bit strange. I used green olives, although I think black olives would be better. The do add a nice layer of saltiness.
I used American Cheese slices cut up for the top. You could probably use Velveeta if you wanted, I can’t stand Velveeta!
So it does taste good. It just takes a few hours of cooking before you even get to the hour and a half in the oven.
So lots of work, ordinary flavor. . . .
BARBARA’S TAMALE PIE
3 Cups Water
1 Teaspoon Salt
1 Cup Yellow Cornmeal
1 Tablespoon Flour
1 Cup Cold Milk
6 Slices Bacon, Diced
1 Medium Bell Pepper, Diced
1 Large Onion, Minced
1 ½ Pounds Ground Chuck
2 ½ Teaspoons Salt
1/8 Teaspoon Pepper
1 Tablespoon Chili Powder
2 Dashes Cayenne Pepper
½ Teaspoon Garlic Salt
2 ½ Cups Diced Tomatoes
8 Ounces Tomato Sauce
1 Cup Large Ripe Olives
¾ Cup Grated American Cheese
In a double broiler bring water to boil. Mix 1 teaspoon salt, corm meal, flour, and milk. Stir into boiling water. Cook, stirring, until mixture boils. Place over boiling water, cover, cook 1 hour. In a large saucepan sauté bacon until crisp, drain off all but 1 tablespoon fat. Add green pepper and onion; sauté until tender. Add meat, brown. Add 2 ½ teaspoons salt, pepper, chili, cayenne, garlic salt, tomatoes, and tomato sauce. Simmer, uncovered, for 45 minutes; add olives. Place one third of mush mixture into bottom of an 8”x12” baking dish. Press mush up sides. Fill with meat mixture. Refrigerate for 1 hour or until set. When ready to cook sprinkle pie with cheese. Bake uncovered in a 325 degree oven for 1 1/1 hours.
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